Vellai Paniyaram Recipe /Chettinad Special Vellai Paniyaram Recipe

Vellai Paniyaram

Ingredients
Long grain rice-1/2cup
Urad dhal-1tbsp
Salt to taste
Sugar a pinch
Milk-1/8cup
Cooking soda-a pinch(optional)
Oil-to shallow fry
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.
Add cooking soda & enough water to make a semi thick pouring consistency.
Heat oil in a kadai while hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top.
Flip and allow it to cook for one minute,remove at once,drain on kitchen paper.
Enjoy it with spicy milagai chutney.

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Murukku Recipe / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe

Murukku

Ingredients
Rice flour-2 cups
(I used the store bought)
Pottukadalai / Putnala Pappu /Roasted gram dal powder-1/2 cup
Salt-1tsp
Jeera/cumin-1tsp
Red chilly powder-1/2tsp
Hing-1/4tsp
Melted butter-1tbsp
Water-around 1 & 1/4 cup
Oil-to deep fry

Method
Take a bowl add  rice flour,pottukadalai,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Do not add too much butter,otherwise your murukku will crumble while frying.It will consume more oil too.Even hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain.
d) If you like garlic taste,add grated garlic to the dough.

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Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku

Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Karamani Vada Recipe / Bobbarlu Vadalu Recipe /Alasanda Vada / Black Eyed Beans Fritters / Lobia Vada

Karamani Vada

Ingredients
Karamani /Alasanda/ Lobia/Black eye bean- 1 cup
(soak it in water for over night)
Green chillies-2 to 3
Ginger-a small piece
Jeera-1tsp
Chopped curry & coriander leaves-2tbsp
Salt to taste
Oil-to deep fry
Method
Drain out the water completely from the beans.Take a blender add the beans,green chillies & ginger,grind them to a semi coarse batter.Do not add water while grinding.
Transfer into a bowl,add jeera,salt, chopped coriander & curry leaves,mix them well.
Heat oil in a pan,take small portion of the batter & flatten it.
Drop it directly into the hot oil & deep fry in mediun high flame till crisp & light brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.serve them hot
Note:
a) Before grinding make sure there is no water at all.
b) Today i made it for pooja so did not add onion.Adding onion gives a extra flavour for your vadas.
c) If your batter becomes watery add 1 or 2 tsp of rice flour.

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Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe / Mundiri Pakoda / Pakoda Recipe

Cashew Mint Pakoda

Ingredients

Cashew nuts - 15 cut into half
Chopped fresh mint leaves - 1/2 cup
Somph/Fennel seeds - 1/2 tsp
Chopped green chillies - 4
Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu - 1 cup
Ghee - 1 & 1/2 tbsp
Cooking soda - 1/8 tsp
Salt to taste
Oil - to deep fry

Method

Take ghee and cooking soda in a wide bowl using your fingers cream it well till pale.
Now add all the above mentioned ingredients and mix.
Sprinkle very little water and mix till it resembles like wet bread crumbs.
Heat oil in a pan press the dough in irregular shapes and drop it into the oil.
In medium low flame deep fry in batches till golden brown and crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them at tea time.

Note:

a) Make sure the dough is not too wet like the regular pakodas we make.They should be dry resembling like wet bread crumbs and you are able to shape it and they don't stick to your hand.This is the right consistency of the mixture.

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Ribbon Pakoda / Ribbon Murukku Recipe / Ola Pakoda Recipe / Ottu Pakoda Recipe / Nada Thenkuzhal Recipe -Diwali Snack

Ribbon Pakoda

Ingredients for the dough
Rice flour-2 cups
Besan / Gram Flour -1 cup
Hot oil-1tbsp
Sesame seeds-1 & 1/2tsp
Salt - 1/2 tsp
Red chilly powder-1tsp
Hing-1/2 tsp
Grated garlic-2 (optional)
Water as needed
Other ingredients
Oil-to deep fry
Method
Add all above ingredients together into a wide bowl.
Pour water little by little & make a soft dough.
Grease the murukku press with oil,choose the ribbon pakoda disc.
Fill the dough into the press.
Press directly into the hot oil,deep fry them till crisp & light brown on all sides in medium heat.
Remove them on a kitchen paper to remove excess oil.
Cool & store it in an air tight container.
Note:
a) You can add pepper powder instead of chilly powder,melted butter instead of hot oil.
b) Do not make a very tight dough,it will be difficult to press.
c) Some add pottukadalai maavu instead of besan.

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Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada

Medhu Vadai

Ingredients
White round whole urad dal - 1 cup
Salt to taste
Green chillies-2
Chopped ginger -1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-2tsp
Oil-to deep fry
Method
Soak urad dal in water for 1 hour.
Grind salt,ginger & green chillies in a mixie jar,now drain out the water from the urad dal and add.
Grind it to a coarse paste.Grind the dal to a very fluffy thick batter by sprinkling water in intervals.
Do not add too much water at the beginning of grinding.
Remove the batter in a bowl,now add all the above ingredients except oil.
Mix everything till combined.Heat oil in a pan.
Wet your hand with water take small portion of the batter flatten them.Make a hole in the middle & slowly slide into the hot oil.
In medium high flame deep fry the vadai till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve them hot with coconut chutney.
Note:
a) Always deep fry in medium high flame otherwise the vadais will drink too much oil.
b) For shaping out the water you can use banana leaf or a plastic sheet(zip lock).
c) Do not soak the dal for more than 2 hours.Grind the batter in intervals by sprinkling water in between.If your batter goes watery add some rice flour to thicken the batter.Wet grinder is best for grinding the batter.
d) Avoid onion if keeping for pooja.

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Eggless Achu Murukku Recipe / Achappam Recipe / Eggless Rose Cookie Recipe / Eggless Rosette Cookies / Kerala Achappam

Achu Murukku

Ingredients
Rice flour -1 cup
Maida / All purpose flour-1/4 cup
Sugar-1/2 cup
Coconut milk-1 cup
(I used the tin)
Water- 1/2 cup
Jeera / cumin-1/2 tsp
Salt- a pinch
Oil-to fry

Method
Mix all above ingredients together in a bowl.
Beat it with a fork or whisk to get a smooth batter,consistency should be little thicker than a dosa batter.
Heat oil in a pan/kadai,dip the Achu murukku mould into the oil.Wait till it gets well heated.
Now slowly dip it in the batter (dip it only 3/4th of the mould).
Take the mould from the batter and dip into hot oil.Do not touch the bottom of the kadai they may stick.
After a few seconds slightly shake the mould so that the Achu murukku separates from the mould.
Fry both sides on a medium heat till light golden brown.
Remove it on a paper towel,cool completely & store it in an air tight container.
Note:
a) Each time you make the achu murukku,dip the mould into the hot oil once well heated then dip it in batter.
b) Instead of jeera you can use black sesame seeds.
c) Fry the achu murukku in medium flame.
d) If you murukku doesn't come out easily from the mould if shaken,then use a knife to release it from the mould.

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Pudhina (Mint) Murukku

Ingredients

Rice flour-2 cups

Urad dhal flour-1/2 cup

Salt to taste

Jeera-1tsp

Hing-1/2tsp

Melted butter-4tsp

Grind

Mint leaves-a handful

Green chillies-3

(grind with little water & filter the water)

Oil-to deep fry

Method

Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.

Wheat Flour Murukku/Godumai Mavu Murukku

Step by step method/picture to make godumai mavu /wheat flour murukku.

Ingredients
Wheat flour- 1 & 1/2 cups
(Put the wheat flour in a clean cloth.Tie a knot & place it in a steamer/cooker.Steam this for 15 to 20 minutes in medium flame without whistle.Remove from steamer & cool the flour,break it up so there are no lumps.Sieve this flour & now your wheat flour is ready to use.)
Rice flour-1/2 cup
Besan/Gram flour-1/4 cup
Red chilly powder-1/2tsp
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin-1tsp
Very hot oil-1 & 1/2 tsp
( If you want a bit softer side then add 2tsp of oil)
Water-1 & 1/4 approximately
Oil-to deep fry

Method
Mix all above ingredients together.Pour water little by little & make a soft dough.fill the murukku mould with any shape disc.I have used the single star disc,fill the dough into the mould.Heat oil in a pan,press the dough directly into the oil or press it on a plate into a circle.Use a flat ladle to pick it up & drop it in hot oil.In medium high flame deep fry them till crisp & slight golden brown on all sides.place it on a kitchen paper to remove excess oil.Cool & store it in a air tight container.

Chicken 65 Recipe - How to make Chicken 65 Restaurant Style

Chicken 65

Ingredients
Boneless chicken pieces - 30 small pieces
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Egg -1
Rice flour - 1tsp heaped
Corn starch - 2 tsp heaped
Red/Yellow food colour - 2 generous pinch
Curry leaves few
Oil to deep fry
Method
Take a bowl add all the above ingredients together except the curry leaves.
Mix everything well ,sprinkle very little water if needed.Make sure the chicken pieces are well coated with the masala.Leave it for marination at least for 30 minutes.
Heat oil in a pan fry the curry leaves till crisp & keep it aside.
In the same oil drop these chicken pieces in batches.
Deep fry in medium high flame till cooked & crisp on both sides.
Remove the pieces in a kitchen paper to remove excess oil if any.
Garnish with fried curry leaf,onion rings & lemon wedges.
Serve them with Mint Raita.

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Sweet Aval Mixture Recipe / Sweet Poha Chivda Recipe / Sweet Chivda Recipe - Easy Diwali Recipe

Sweet Poha Chivda

Ingredients

Thick poha/aval/flattened rice - 1 cup

Whole cashew nuts - 12

Almonds - 12

Raisins - 1 & 1/2 tbsp

Sugar - 3 tbsp

Cardamom -3

Oil to deep fry

Sweet Poha Chivda

Method

Powder sugar & cardamom to a fine powder,keep it aside.

Heat oil in a pan and deep fry cashew nuts,almonds,raisins separately till light brown.

Do not burn them keep it aside now add the poha and fry till crisp.Do not fry till colour changes.

Remove all fried ingredients on a kitchen paper for extra oil to get absorbed.

While still warm sprinkle the powdered sugar/cardamom mixture.

Gently mix till everything is well combined.

Cool and store it in an airtight container.

Note:

a) Make sure your oil is hot when deep frying poha,otherwise they will not puff up and will be hard to eat.

b) Add any combination of nuts of your choice.

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Thengai Paal Murukku Recipe / Coconut Milk Murukku Recipe

Thengai Paak Murukku

Ingredients
Rice flour-2 cups
Powdered pottukadalai/Roasted gram powder-1/2 cup
Salt to taste
Khus khus/Poppy seeds-2tsp
Coconut milk semi thick-1 cup (165 ml)
Oil-to deep fry

Method
Put all the above ingredients in a wide bowl.
Pour coconut milk & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Directly press the dough  in hot oil,cook it in medium flame till very light brown & crisp on both sides.
Remove it on a kitchen paper to remove excess oil.
Cool completely & store it in air tight container.

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Omapodi / Om podi / Ompodi(Sev)

Ingredients

Besan/kadalai mavu-2 cups

Rice flour-1 cup

Ajwain-6tsp

Salt to taste

Red chilly powder-1tsp

Hing-1/2tsp

Butter melted-1tbsp

Oil-to deep fry

Method

Dry roast ajwain & powder it.Soak the powde in warm water for 1 hrs.Strain (use only the water) & mix all above ingredients together to form a soft dough (this dough will be a bit sticky).Heat oil in a kadai/pan fill the sev press with batter & squeeze it in circles.Fry it till light brown on both sides.Place it on a kitchen paper to remove excess oil.Cool & store it in air tight container.

Cabbage Pakoda

Ingredients for PakodaShredded cabbage-1/2 cup
Chopped onion-1tbsp
Salt & Chille powder to your taste
Jeera-1tsp
Rice flour-1 tbsp
Besan -3tbsp
(i used only for binding)
Method
Mix all above ingredients in a bowl,make balls( don't worry about the shape) & deep fry them in hot oil.Remove on a kitchen paper to remove excess oil & serve .

Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe / Tirumala Vada Recipe / Tirumala Temple Style Vadai recipe

Tirupati Vadai

Ingredients
Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry
Method
Soak dal in water for 5 hours.Drain out the water completely.
Grind the dal till a coarse mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.
Note:
a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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Milagu Thattai Recipe / Pepper Thattai Recipe / Crispy Pepper Thattai Recipe - Easy Snack Recipes

 

Millagu Thattai

Ingredients

Rice flour - 1 cup

Slightly dry roasted urad dal flour-1 tbsp

(I used the store bought)

Melted butter-1 tbsp

Hing-1/4 tsp

Salt-1/2 tsp or to taste

Curry leaves finely chopped - few

Crushed black pepper - 1 tsp

Crushed or chopped peanuts and cashew nuts - together 2 tbsp

Water - required amount

Oil-to deep fry

Method

Take a wide bowl add all the above ingredients except oil.
Add water little by little & mix to form a tight dough.
Grease a plastic sheet with oil , take a small ball of dough & place it on the sheet.
Grease your fingers with oil & press them to a thin disc. I usually prick it with a fork for even frying to avoid puffing while frying. This step is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil. Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.

Note:

a) Instead of butter you can even add hot oil..
b) Do not fry in very high flame, try to adjust the temperature while frying.
f)  Keep the dough covered to avoid drying.

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Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

Palak Pakora

Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Idli 65 Recipe / Idli Fritter Stir Fry- How to make Idli 65

Idli 65

Ingredients for marination

Lime juice -1 tsp
Salt to taste
Red chilly powder- 3/4 tsp
Turmeric powder-1/4tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1/2tsp
Yellow food colour-a pinch(optional)
Rice flour-1tsp
Corn flour-2tsp
Maida / All purpose flour - 2 tsp (heaped)
Other ingredients
Idli -8
( cut it into small cubes)
Oil to deep fry
Garnish
Fried green chillies & curry leaves
Lemon wedges
Onion rings

Idli 65

Method
Take all the marination ingredients in a bowl,pour water & make a semi thick batter.
Add the idly pieces make sure all the pieces are well coated with the masala,rest it for 10 minutes.

Heat oil in a pan & deep fry the idli pieces in batches till crisp on all sides.
Remove it on a kitchen paper for extra oil to get absorbed.
Before serving sprinkle some chaat masala,garnish with fried green chillies,curry leaves,lemon wedges & onion rings.
Best served as a starter.
Note:
You can make this recipe with leftover Idli too.

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Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe

Step by step method/picture for making Achappam/Achu murukku/ Kerala style Rose Cookies.

Achappam

Ingredients
Rice flour-1 cup
(I used the store bought)
All purpose flour/Maida-1/2 cup
Sugar-1/2 cup
Salt a pinch
Sesame seeds-1 & 1/2 tsp
Egg-1
Cumin seeds/Jeera -1/8tsp
Coconut milk or Whole milk-1 cup
(Coconut milk gives nice flavour)
Oil-to deep fry

Method
Beat eggs with sugar,now add both the flours,sesame seeds,cumin & salt,mix it well.
Pour milk and make a semi thick batter.Consistency should look similar to a pancake or dosa batter.Rest the batter for 20 minutes (I was in a hurry so did not rest)
Heat oil in a pan,dip the mould in oil & keep till its hot.Remove from oil & dip 3/4th of the hot mould into the batter,you will hear a light sizzle.Do not dip it fully, lift it up & dip it immediately into the oil,after a 15 to 20 seconds slightly shake the mould to release the achappam (If you find it difficult to release the achappam,use a skewer to push it out from the mould ).
In medium  flame fry both sides till its light brown & crisp.Remove it on a kitchen paper to remove excess oil.Repeat until the whole batter is used up.
Cool completely & store it in a air tight container.
Note:
a) When buying the mould choose the thick variety which is heavy,the light weight mould doesn't work properly.
b) Make sure the mould is well heated before dipping into the batter each time.
c) Keep the oil in medium heat throughout the process.Always keep the mould immersed in hot oil before dipping into the batter,this is most important.

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